Virginia Inn

Chef Josh Green

September 9, 2010

Starter

Prawns Pastis with grilled fennel and arugula salad and a toasted-fennel cream

Vegetarian

Fennel Tart with arugula salad and roasted-fennel vinaigrette

Entrée

True Cod Papillote with carrots, peppers, fennel, sweet onions and fresh herbs served with thyme-roasted fingerling potatoes

Vegetarian

Grilled, marinated Portobello mushroom with roasted fingerling potatoes, wilted spinach and a sherry-herb baste

Dessert

Pence Peach Tart with Triple Crown Blackberry coulis and fresh whipped cream

Virginia Inn

1937 First Ave
Seattle WA 98101
(206) 728-1937